Directions

1
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Heat oil in a large saucepan over medium-high heat. When the oil is hot, fry the tortilla strips in batches until golden brown and crisp, about 2 to 3 minutes total. Reserve.

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Discard all but 1 tablespoon of oil. Turn heat to medium and cook onion and garlic until soft, stirring occasionally, about 5 minutes. Add tomatoes, ancho chile and half of the tortilla strips. Cook for 5 minutes. Add broth and bring to a boil. Simmer for 15 minutes.

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Cool slightly. Using an immersion blender or upright blender, puree the mixture until smooth. Return to medium heat, stir in chicken and heat through.

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To serve, season to taste with lime juice. Garnish with cheese, avocado, cilantro and remaining tortilla strips.